No time of year warrants sticking to a budget quite like the holidays, yet December is probably the most difficult month to be a penny-pincher; especially when it comes to food. First you’ve got the turkey. A good one will set you back at least $60-70. Then you’ve got to figure out what sides to pair with it. Everyone has their favourites so there really aren’t any you can eliminate. You can’t forget dessert either. Christmas chocolates? Yes please. But $15 for a box of Quality Street or Turtles, say what?
Thankfully good food doesn’t have to be expensive. Here are 3 dishes you can prepare to serve up to 6 people, for less than $30. If I did my math correctly, that’s less than $5 per person.
Your friends and family may throw a fit if you don’t have turkey for the holidays, so instead of cooking a whole bird, try opting for legs instead. They are dirt cheap – between $2.50 to $3 per leg – and braising them ensures they stay moist and tender, unlike that dry breast meat that no one likes.
For a side, try making a chickpea salad. Beans and legumes are a great way to add bulk to your meal and are a blank canvas to add a plethora of other flavours. The red and green colours of pomegranate and brussels sprouts scream “holidays” to me!
Finally, dessert is required at all holiday meals, regardless of how full you are. Grandma’s coconut snowballs are the easiest treats you will ever make in your life. You don’t even have to turn the oven on. Still they are a crowd favourite year after year.
I don’t know about you but that’s one tasty sounding budget meal right there. It will have everyone at your table saying “Merry Christmas”, your wallet included!
BRAISED TURKEY LEGS
Serves 4-6 – costs $14.50
- 4 turkey legs
- 1 sweet onion, chopped
- 3 celery stalks, chopped
- 2 carrots, chopped
- 2-3 cups chicken stock
- 1 tbsp. dried herbs (I used a combination of rosemary, thyme and oregano)
- salt and pepper, to taste
- Season the turkey legs with salt and pepper and brown them in a large skillet over medium-high heat. You are just looking to sear them, not cook them through.
- Remove the browned turkey from the skillet and place it in a large, oven-proof dish.
- Add the vegetables and dried herbs to the same skillet you browned the turkey in. Deglaze with chicken stock and bring to a boil.
- Pour the vegetables and stock over the turkey legs. Cover with foil and bake at 350F for 3-3.5h, or until tender. You can then use the braising liquid to make a gravy if you like, or you can serve the turkey as is. The turkey can also be braised a day ahead of time and just warmed up when you are ready to serve.
CHICKPEA SALAD WITH BRUSSELS SPROUTS AND POMEGRANATE
Serves 4-6 – costs $5 total
- 1 14 oz. can of chickpeas, drained and rinsed thoroughly
- 1 cup pomegranate seeds
- 1 1/2 cups raw brussels sprouts, shredded
- 1 tbsp. Dijon mustard
- 1 tsp. honey
- 2-3 tbsp. white wine vinegar
- salt and pepper, to taste
- To make the dressing, whisk together the mustard and honey until smooth. Whisk in the vinegar and season with salt and pepper to taste.
- Combine the chickpeas, pomegranate, and brussels sprouts in a bowl. Pour in the dressing and stir to combine.
- This salad is best eaten after a couple of hours because it allows the dressing to marinate the chickpeas and brussels sprouts. You can ever make ahead of time to serve the next day.
Makes 20 balls – costs $7.50 total
- 2 ½ cups graham cracker crumbs
- 1 can sweetened condensed milk
- 6-8 oz. chocolate chips (about 1/2 of a typical 350g package)
- shredded coconut, as needed (about 1-1 1/2 cups)
- Stir together all ingredients except the shredded coconut.
- Roll the mixture into bite-sized balls and coat each with coconut.
- Refrigerate if not eaten immediately.